SPRING is in the air and as we usher in the new year, The Langham, Shenzhen’s executive Chinese chef Tsang Chiu-king is presenting an all-new menu at T’ang Court. The new menu includes new iterations of traditional Cantonese delicacies as well as Tsang’s signature dishes, including the fried rice with silkie chicken, which won a gold award from the Hong Kong Tourism Board in 2011. Fresh premium silkie chicken is stir-fried quickly with wolfberries and fragrant Thai rice before being added to a pre-heated stone pot. Aged cooking wine is added to the mouth of the pot before serving. The tantalizing sizzles and sweet aroma instantly awake the taste buds. This dish is all about speed to ensure that the chicken meat stays moist and the wolfberries remain sweet. Flakes of crisped rice add further texture to the dish and highlight the tenderness of the chicken and freshness of the wolfberries. Other highlights include stir-fried shrimp with egg white, where crunchy deep-sea shrimps meet silky smooth egg white, and baked crab stuffed with cheese, where layers of cheese are melted to a crust over creamy crabmeat in a special coconut juice seasoning. Tsang has prepared a wide selection of exquisite cold and hot appetizers and dim sum for patrons to feast upon. A well-established chef in Guangdong and Hong Kong, Tsang has introduced new culinary concepts in traditional Cantonese cuisine, to create a luxurious dining experience for patrons. Offering an artful blend of traditional cuisine and contemporary design, T’ang Court serves authentic Cantonese cuisine in a modern setting. While T’ang Court in Hong Kong is a three-Michelin-star institution, visitors to its luxurious Shenzhen counterpart can expect the same attention to detail, authentic Chinese flavors and refined service.(Tang Li) | 